Earthy Delights Recipe
http://www.earthy.com/
Panko-Fried Oysters with Bottarga Sea SaltOur version, using crisp Panko bread crumbs and pan fried in olive oil, produces a much lighter oyster than traditional breading & deep-frying.
Add a sprinkle of Bottarga Sea Salt for an extra burst of salty ocean flavor.
Ingredients:
24 large oysters, shucked
2 eggs
1/2 teaspoon Bottarga sea salt
1/8 teaspoon freshly ground black pepper
pinch cayenne pepper (optional)
2 tablespoons cold water
1 cup Panko (Japanese bread crumbs)
¼ cup good quality extra virgin olive oil
Preparation:
Drain oysters and set aside.
Beat the eggs with the black pepper and cayenne and whisk in water.
Put the panko in a shallow bowl.
Dip oysters, one at a time, into the egg mixture, then turn them in the Panko.
Let rest for 5 minutes before frying.
Heat the olive oil in a large non-stick sauté pan over medium high. Fry about 2 minutes per side, until golden brown.
Sprinkle each oyster with a little Bottarga Salt and garnish with lemon slices.
Serve immediately.
Directions:
Our version, using crisp Panko bread crumbs and pan fried in olive oil, produces a much lighter oyster than traditional breading & deep-frying.
Add a sprinkle of Bottarga Sea Salt for an extra burst of salty ocean flavor.